Make any night taco night with these meaty vegan tempeh tacos! The realistic texture comes from nutritious tempeh. It’s a quick tasty meal that everyone will enjoy, including meat eaters!

Why You’ll Love This Recipe

Friends, in my humble opinion these are the best meaty vegan tempeh tacos! They have a perfect blend of deep savory flavors with a satisfying texture just like the meaty goodness we all crave in a taco. If this is your first time cooking with tempeh, trust me, you are about to become a fan!

This recipe is requested often by my taco-loving private chef clients. It’s easy to customize the spice level and pair it with all your favorite toppings. Here’s why you’ll love it:

Meaty texture
Simple ingredients
Full of plant-based protein
Vegan and gluten-free
Incredible rich flavor!

What is Tempeh?

Now that we’re ready to dive in, let’s get to know tempeh a little better.

Tempeh is a traditional Indonesian food made from fermented soybeans.

It’s made by cooking soaked and dehulled soybeans and then fermenting them using a special type of mold. The fermentation process binds the soybeans into a firm, dense block.

There might be small black spots or grayish spots on the surface, which are a result of the fermentation process and are natural and safe to eat.

The texture is firm and chewy with a slightly nutty flavor. It’s the champion of soaking up flavor without getting soggy, making it a great choice for vegan taco meat!

Simple Ingredients You'll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Here’s a look at what’s in this recipe plus some ingredient notes.

Tempeh- I prefer plain for this recipe. But you can choose varieties with grains and seeds. My favorite brand of tempeh is Lightlife.

Pecans- for extra meaty texture and healthy fats.

Onion and jalapeno- for savory flavor with a spicy kick.

Chunky salsa- Use your favorite brand and spice level. Just make sure it’s chunky so your vegan taco meat isn’t watery.

Tamari- which is similar to soy sauce and adds an additional layer of salty flavor.

Liquid smoke- for umami smoky notes.

Lime juice- This acidic ingredient brings all the flavors to life. Definitely go with freshly squeezed.

Taco seasoning- My homemade taco seasoning is similar to what you would find in a store-bought packet, only tastier!

Tortillas or taco shells- to hold all that taco goodness together.

How to Make the Best Meaty Vegan Tempeh Tacos (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1️⃣. In the work bowl of a food processor, break the tempeh up into small pieces. Use the pulse setting to finely chop. You want it to resemble the texture of ground beef. Transfer to a separate bowl. Now add the pecans to the empty food processor and pulse until you have a coarse crumbly texture.

2️⃣. Add the olive oil to a large skillet, over medium high heat. Tumble in the onions and jalapeno pepper. Sprinkle with salt. Sauté until soft and fragrant, 5 minutes.

3️⃣. Now add the chopped tempeh and pecans, taco seasoning, and ¾ cup of water to the pan. Give it a good stir and bring to a simmer. Cook for 5 more minutes, stirring frequently.

Adding salsa to tempeh taco meat on the stovetop.

Adding lime juice to tempeh taco meat on the stovetop.

4️⃣. Reduce the heat to medium-low and add the salsa, tamari, and liquid smoke. Continue simmering for 3 minutes until you have a rich meaty sauce.

5️⃣. Squeeze half a lime onto the tempeh taco meat. Taste for seasoning adding more salt or spices to your liking.

6️⃣. Spoon over warm tortillas or taco shells and serve with all your favorite taco toppings!

How to Store

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. It keeps beautifully and tastes even more flavorful the next day! I often make a double batch for meal prep. Just be sure to store the meat separately from the tortillas and toppings.

This recipe freezes well too! Transfer cooled tempeh taco meat to a freezer friendly container, label with the date, and freeze for up to 3 months.

Helpful Tips

Use a food processor to chop the tempeh and pecans into a crumbly texture. It’s so much faster than chopping by hand!
Mix the taco seasoning before cooking. It will be ready when you are, preventing any scorching.
Tempeh is very good at absorbing liquid. If the mixture begins to dry out during cooking, add a splash of water to loosen it up.

Frequently Asked Questions

Can tempeh be frozen?

Yes! In fact, the flavor mellows after freezing. It also becomes a bit softer, making it more absorbent to marinades.

I always buy several packages at a time and put what I need for a recipe in the refrigerator and freeze the rest.

Does tempeh go bad?

Like any other food, yes, tempeh can go bad. But, since it’s a fermented product, it will store for several weeks in the refrigerator if unopened.

Steer clear of tempeh that is slimy or sticky, smells foul, or tastes off or bitter.

What is the best brand of tempeh?

I love Lightlife. You can find it in all major grocery stores. They have 3 different varieties of tempeh. Original (plain) works best in this recipe.

Is tempeh gluten-free?

Most tempeh is gluten-free, made from soybeans. Some varieties, however, include grains. So double-check the back of the package to be on the safe side.

Can I make this recipe oil-free?

You bet! When I originally published this post, the recipe was oil-free. Simply use a few tablespoons of water in place of oil when sauteing the onions and jalapeno pepper. Add water one tablespoon at a time if the mixture begins to dry out.

Serving Ideas for Tempeh Taco Meat

This is where dinner gets exciting! Now that your recipe is ready, it’s time to get creative with the taco toppings.

Spread a thick layer of avocado crema on a warm tortilla first. Then layer the tempeh taco filling on top.

Refried beans or black beans on the side make tacos even more protein-rich and filling.

Add thinly sliced purple cabbage for a pop of color and extra crunch. It’s also *really* delicious with pickled red onion.

Try a dollop of vegan sour cream sprinkled with fresh cilantro for added richness and cooling herby flavor.

Make a taco salad and dig in with tortilla chips.

More Great Meat Substitutes

There’s no end of flavor in vegan recipes. Here are a few I make for my family over and over again!

Roasted Cauliflower Tacos with Avocado Crema and Pickled Onions

Homemade Vegan BLT with Maple Tempeh Bacon

Smoky Black Bean Beet Burgers with Walnuts

Vegan Shepherd’s Pie with Lentils

Vegan Carrot Dogs

Crispy Air Fryer Tofu

I hope you enjoy this recipe as much as I do. In fact, we had another round last night for taco Wednesday. Because, hey, every night can be taco night!

See you next time with a Lion’s Mane mushroom recipe I’ve had tucked up my sleeve for a minute. 😉🍄

X,o,